The holiday season is in full swing, at least at my house. How about yours? And a huge part of the this time of year is the food. You have to put on a winter coat somehow, right??
It goes without saying that my kitchen is churning out goodies from now through Christmas. Anything from cheese balls and other appetizers to side dishes and desserts. I recently discovered a great way to create a dessert with a lot of texture, something I love in my sweets. It's simple enough, takes little time, and is a real crowd pleaser. Best of all, it's a very rich dessert, which means cutting it up into small bars is actually preferable, and you end up with plenty of bars from a single serving of this recipe if you are entertaining a large crowd.
Let's get to baking, shall we?
- What You'll Need
- 1 box red velvet cake mix
- 1 cup (2 sticks) butter
- 2 eggs
- 1 package of double-stuffed Oreos
- 1 (11.5 oz) bag milk chocolate chips
- 1 bag (12 oz) mini semi-sweet chocolate chips
- 1 cup heavy whipping cream
- What You'll Do
- In a mixing bowl, combine the cake mix, 1/2 cup melted butter, and the eggs. Do not make the cake mix according to the box. Once well combined, pour into an aluminum foil-lined (spray the foil) 9x13 cooking dish. Bake at 350° for 15 minutes. Set aside
- On the stove top, bring the whipping cream to a boil, stirring so that it doesn't burn.
- Dump all of the milk chocolate chips into a bowl. Once the whipping cream has boiled, pour it over the chocolate chips. Do not stir, let it sit for 5 minutes.
- In a baggie or food processor, crumble the Oreos. Add them to a bowl with 1/2 cup melted butter. If you're like my family, some of the Oreos will already be eaten from the package before this dessert can be made. Stir the mixture well, then spread evenly over the red velvet brownie. Lightly press the Oreos into the brownie layer.
- After sitting for 5 minutes, you can now stir the whipping cream and milk chocolate together. It will be a creamy ganache. Pour over the Oreo layer.
- Top off the dessert with the mini semi-sweet chocolate chips. I did not need the entire bag.
- Refrigerate an hour before serving.
You can't go wrong with a decadent treat at this time of year, or any time of year really. I highly recommend you try this out for your next gathering. The dark colors are great for the fall, the taste is delicious year-round, and the amount of time it takes to make is good for giving you extra time to put your feet up for a bit. Because we all know that we should be enjoying this time of year in every possible way!
I'll see you all back here tomorrow to share my Thanksgiving décor! And if you have Turkey Day decorations to share, be sure to link up with Rachel and I for this installment of the Every Girl Link-Up!
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